Instructions

Arrange oven rack in the lower third of the oven and preheat oven to 375 degrees F. Place thawed pie crust in the refrigerator while you prepare filling.

To make filling: In a small bowl, whisk sour cream, sugar, and coconut extract until obtaining an homogeneous mixture; set aside. In a large bowl, whisk pumpkin puree, flour or cornstarch, salt, coconut milk, pumpkin pie spice, dark brown sugar, and eggs.

Pour pumpkin mixture into the refrigerated pie crust. Then, dollop the sour cream mixture on top. Gently swirl with a knife or stick making leaf patterns.

Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F and then continue to bake pie until the crust is lightly brown and the filling no longer wiggles, 25 to 30 minutes longer.

If needed, use pieces of foil over the crust edges to prevent them from browning. Let cool completely and refrigerate for at least 3-4 hours before slicing.

Garnish with baked crust leaves and fresh cranberries only if desired. Enjoy!

Recipe Notes

Any marbled coconut pumpkin pie leftovers should be covered and stored in the fridge for up to 3 days. Yield: 1 (9-inch) pie.

To garnish with crust leaves, cut refrigerated piecrusts with leaf-shaped cutters. Arrange them in a single layer on a parchment paper-lined baking sheet. Score each leaf with the tip of a paring knife to create details. If desired, prop up the back of some of the leaves with a little wad of aluminum foil rolled into a stick so that they won't bake flat. Brush top with an egg wash (or with water and then sprinkle with white sparkling sugar). Bake at 375 F in a preheated oven for about 5-8 minutes or until cooked golden. Let cool on a wire rack and use to decorate top of the pie as desired.

Reader Interactions

Comments

What a beautiful pie. Pinning this one. I’m taking a pie class at Sur la Table next week and I’ve already planned on purchasing some of those little cut out tools. My Thanksgiving pies are going to be fancy this year. 🙂

Denise, that looks so pretty. What a perfect Thanksgiving pie for the table. This would be something everyone will enjoy. I love the coconut additions. Absolutely gorgeous. Hope you are doing well and have a fabulous Thanksgiving. hugs. xx

What a gorgeous pie, Denise! And so unique! I sure would so love a slice of this with a cup of coffee during my evening “me time” 🙂 Hope all is well with you and your family and hope y’all have a wonderful Thanksgiving next week. 🙂

What a gorgeous pie, Denise! And so unique! I sure would so love a slice of this with a cup of coffee during my evening “me time” Hope all is well with you and your family and hope y’all have a wonderful Thanksgiving next week. 🙂

We got to try this one, that’s for sure:) Can we substitute sour cream with Greek yogurt in this recipe Denise? Does it sound like something that would work? Thank you for another fabulous dessert dear! 🙂 Have a wonderful Thanksgiving! xoxoxo

Thank you! You’re so kind, Raymund. Mine is far from being perfect. Instead of marbling gently, I went deeper and once baked, you can see the marbled top is crackled. 🙂 But next time I will pay close attention to it. 😉

Your email address will not be published. Required fields are marked *

Recipe Rating

Comment

Name *

Email *

Website

Notify me when new comments are added.

Primary Sidebar

Search This Site:

Search

Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!